ROBUST PREDICTION OF MEAT QUALITY ATTRIBUTES USING NEAR INFRARED SPECTROSCOPY
The main purpose of this present study is to evaluate the ability of near infrared technology as an alternative method in determining and assessing quality parameters of meat product where in this case is frozen beef. At first, beef samples from chest and legs parts were sliced and taken at the amou...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Syiah Kuala University
2023-05-01
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| Series: | Jurnal Kedokteran Hewan |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/JKH/article/view/30204 |